Crispy Baked Black Bean and Corn Egg Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Black Bean and Corn Egg Rolls

YOUR SOLIN GENERATED RECIPE

Crispy Baked Black Bean and Corn Egg Rolls

Enjoy these crispy baked egg rolls filled with a vibrant mix of black beans, sweet corn, and colorful vegetables, all enhanced with aromatic spices and a hint of low‐fat cheese. Perfectly balanced in protein and calories for a satisfying meal that’s crunchy on the outside and bursting with flavor on the inside.

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NUTRITION

526kcal
Protein
33.3g
Fat
5.9g
Carbs
93.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1 cup Corn (drained)

2 small Egg Roll Wrappers

1/3 cup Low-Fat Shredded Cheddar Cheese

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1 Garlic Clove, minced

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the black beans, corn, diced red bell pepper, diced onion, and minced garlic.

  • 3

    Stir in the ground cumin, chili powder, salt, and pepper; then fold in the low-fat shredded cheddar cheese.

  • 4

    Place a small portion of the mixture onto the center of each egg roll wrapper. Fold the wrapper neatly over the filling, tucking in the sides to seal.

  • 5

    Arrange the egg rolls seam side down on the baking sheet. Lightly spray or brush the tops with a small amount of oil to help achieve extra crispiness.

  • 6

    Bake for 15-18 minutes or until the wrappers turn crispy and golden brown.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Crispy Baked Black Bean and Corn Egg Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Black Bean and Corn Egg Rolls

YOUR SOLIN GENERATED RECIPE

Crispy Baked Black Bean and Corn Egg Rolls

Enjoy these crispy baked egg rolls filled with a vibrant mix of black beans, sweet corn, and colorful vegetables, all enhanced with aromatic spices and a hint of low‐fat cheese. Perfectly balanced in protein and calories for a satisfying meal that’s crunchy on the outside and bursting with flavor on the inside.

NUTRITION

526kcal
Protein
33.3g
Fat
5.9g
Carbs
93.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Black Beans (cooked)

1 cup Corn (drained)

2 small Egg Roll Wrappers

1/3 cup Low-Fat Shredded Cheddar Cheese

1/2 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1 Garlic Clove, minced

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the black beans, corn, diced red bell pepper, diced onion, and minced garlic.

  • 3

    Stir in the ground cumin, chili powder, salt, and pepper; then fold in the low-fat shredded cheddar cheese.

  • 4

    Place a small portion of the mixture onto the center of each egg roll wrapper. Fold the wrapper neatly over the filling, tucking in the sides to seal.

  • 5

    Arrange the egg rolls seam side down on the baking sheet. Lightly spray or brush the tops with a small amount of oil to help achieve extra crispiness.

  • 6

    Bake for 15-18 minutes or until the wrappers turn crispy and golden brown.

  • 7

    Remove from the oven, let cool slightly, and serve warm.